Gates of Hell Chili
Yield
12 servingsPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 5 | pounds |
beef chuck
boneless, lean |
|
| 2 | pounds |
pork shoulder
lean |
|
| 2 | medium |
onions
coarsly chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | teaspoon |
black pepper
|
|
| 12 | ounces |
beer
not lite |
|
| 1 | quart |
tomato sauce
|
*
|
| 4 | cups |
tomatoes
stewed, chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | teaspoon |
allspice
|
|
| 4 | tablespoons |
cumin
fresh, ground |
|
| 2 ½ | tablespoons |
chili powder
|
|
| 1 | ounce |
soy sauce, tamari
|
|
| 2 | ounces |
whiskey
|
|
| ¼ | cup |
hot chili peppers
dried |
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| ½ | cup |
tomato paste
|
|
| ⅓ | cup |
masa harina
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 2.3 | kg |
beef chuck
boneless, lean |
|
| 907.2 | g |
pork shoulder
lean |
|
| 2 | medium |
onions
coarsly chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 5 | ml |
black pepper
|
|
| 346.8 | ml/g |
beer
not lite |
|
| 0.9 | l |
tomato sauce
|
*
|
| 946 | ml |
tomatoes
stewed, chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 5 | ml |
allspice
|
|
| 6E+1 | ml |
cumin
fresh, ground |
|
| 38 | ml |
chili powder
|
|
| 28.9 | ml/g |
soy sauce, tamari
|
|
| 57.8 | ml/g |
whiskey
|
|
| 59 | ml |
hot chili peppers
dried |
|
| 15 | ml |
red hot pepper sauce
|
|
| 118 | ml |
tomato paste
|
|
| 79 | ml |
masa harina
|
* |
Directions
Heat the olive oil in a heavy skillet.
Cube the meats into ¼ inch cubes and cook in the olive oil with the onions, the garlic, salt and black pepper.
In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, and whiskey.
Reduce heat to medium and cook for 10 minutes.
Add the dried peppers, Tabasco sauce, tomato paste, and salt as desired.
At this point stir in the masa harina slowly and cook a bit.
Cover after stirring well and cook for 1 hour, stirring every 10 minutes.
Add the remaining cumin and cook for 1 minute.
Serve hot! This recipe makes enough for 12 to 20 people depending upon their appetites.
It is delicious served over white rice or just by itself.
